“I believe this is a Betty Crocker recipe (hence the "BC") that my mom has used for years to make the best garlic dill pickles.”
READY IN:
40mins
YIELD:
6 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix water, vinegar and both measures of salt in Dutch oven; heat to boiling.
  2. Place a dill head, onion slice, and 2 garlic cloves in each of 6 hot quart jars.
  3. Pack cukes in jars, leaving 1/2-inch head space. Cover with boiling brine, still leaving 1/2-inch head space.
  4. Wipe jar rims, seal, and process in boiling water bath for 10 minutes.

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